Paella is Spanish rice, in Spain this is like street food, it seems every street in every town someone is making this dish and of course everyone has their own recipe. My Mar made this main dish for us and I hope mine is just as Grand. This is a Beautiful Show Stopping Main Dish!

Yes! It's Just That Good!

Yes! It’s Just That Good!

A closeup on Yummy!

A closeup on Yummy!

3 pound of *seasoned chicken
¼ cup Spanish extra virgin olive oil
2 links of Spanish chorizo sausage, thickly sliced
1 sweet onion, diced
4 garlic cloves, crushed
1 bunch of flat leaf parsley, chopped (save half for garnish)
15 ounce can whole tomatoes, drained and hand crushed
4 cups Arborio rice
3 cups low sodium chicken stock, warm
3 cups warm water
Good size pinch Saffron threads (spice)
1 dozen mussels, scrubbed
1 dozen baby clams
1 pound jumbo shrimp, peeled and divined
½ cup peas fresh or frozen and thawed
2 lemons sliced in wedges
Large Paella pan or wide shallow skillet

* seasoning for chicken
1 Tablespoon sweet paprika
2 teaspoon dried oregano
Sea salt & fresh ground pepper
Rub all over chicken and let marinate for 1 hour before using.

Add olive oil to Paella pan, over medium – high flame. Add chorizo and sauté until brown, remove chorizo and reserve.

Add seasoned chicken to the same pan skinned side down until brown, using tongs to move chicken and browning all sides. Remove and reserve.

On medium heat add onions, garlic and parsley sauté 2-3 minutes. Add tomatoes stir in to blend, cook a minute or so to let caramelize, and let flavors meld.

Add rice cook and stir to coat all grains. Pour in stock and water cook about 10 minutes. Give pan a bit of a shake to settle ingredients.

When liquids start to boil just a bit, scatter Saffron threads all around the rice. Then add chicken and chorizo. Nestlé the chicken skin side up into rice, then do the same with chorizo.

Add mussels, clams, and shrimp nestle into rice, shrimp will take about 8 minutes to cook.

Do not stir rice, but give pan a good shake to settle rice, and let cook for 15 minutes longer.

Remove from heat let rest 5 minutes scatter peas and remaining parsley all over the top of Paella.

Before bringing to the Table scatter lemon wedges around .


Chef Jerrieann


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